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Watermelon & Lime Pavlova Wreath

20 mins
1¾ hours
16 serves (113g per serve)
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
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WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH
WATERMELON & LIME PAVLOVA WREATH

Ingredients

  • 6 eggs, separated
  • 1½ cups (330g) caster sugar
  • 1 tsp white vinegar
  • 2 tsp corn flour
  • 395g can HIGHLANDER Sweetened Condensed Milk
  • 2 tsp finely grated lime zest
  • ½ cup (125mL) freshly squeezed lime juice
  • 300mL thickened cream, whipped
  • ½ tsp rose water
  • 250g watermelon, cut into triangles
  • 125g punnet strawberries, halved
  • Mint leaves to garnish
  1. 1 Preheat oven 120°C/100°C fan-forced. Mark a 26cm circle on baking paper; then mark an inner circle with a 12cm circle, to form a wreath shape.
  2. 2 Beat egg whites with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved after each addition (should take 6 or 7 minutes). Beat in vinegar and corn flour.
  3. 3 Spread meringue inside wreath shape on prepared tray. Using palette knife or spatula, shape sides of meringue. Bake 1 3/4 hours or until dry. Turn oven off, leaving Pavlova to cool in oven with door ajar.
  4. 4 Meanwhile combine HIGHLANDER Sweetened Condensed Milk, zest, juice and egg yolks in a medium saucepan; stirring constantly, bring to the boil, reduce heat and simmer for 2 minutes, remove from heat and allow to cool.
  5. 5 Just before serving, spoon lime curd over Pavlova. Place cream in a medium bowl and fold through rosewater, place mixture in a piping bag fitted with a large round nozzle, pipe onto meringue. Decorate with watermelon, strawberries and mint leaves.

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